Pan-fried Gnocchi with Bacon, Onions and Peas.

At the risk of turning this project into all of the recipes from Fine Cooking, here’s one more.  I’ve been craving dumplings for a while and darn them for hitting me when I’m down. And did I see bacon in the title? 

Gnocchi is made from a mix of flours, potatoes and bred crumbs. You can serve them with various sauces and soups. They also are tasty fried in butter. They do have an interesting dumpling-like texture that some people don’t like. But I think they’re worth a try.

Ingredients

Kosher salt

1 lb. frozen gnocchi

3 oz. thick-cut bacon (about 3 slices), cut into 1/2-inch-wide pieces

4 Tbs. extra-virgin olive oil

2 medium-small yellow onions, thinly sliced (about 2 cups)

1/2 cup frozen peas

1 tsp. minced fresh thyme

Freshly ground black pepper

2 Tbs. grated Parmigiano-Reggiano; more for serving

Directions:

Bring a large saucepan of salted water to a boil. Cook the gnocchi according to package directions. Reserve 1/2 cup of the cooking water, and drain.

Meanwhile, in a large (preferably 12-inch) nonstick skillet, cook the bacon over medium heat until crispy on both sides, about 5 minutes. Transfer to a plate lined with paper towels and set aside. Pour off any fat from the skillet.

In the same skillet, heat 2 Tbs. of the oil over medium-high heat. Add the onions and cook until they begin to brown, 3 to 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the onions are limp and golden brown, 10 minutes more. Stir in the peas and thyme, season with salt and pepper to taste, and transfer to a small bowl.

Wipe the skillet clean with a paper towel, and heat the remaining 2 Tbs. oil over medium-high heat. Add the gnocchi and cook, tossing occasionally, until they’re lightly brown, about 5 minutes. Gently stir in the onion mixture, bacon, and Parmigiano, along with enough of the reserved cooking water to moisten and coat the gnocchi, about 4 Tbs. Serve immediately, sprinkled with additional Parmigiano.

From: Fine Cooking

 

 

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